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Stuffed Eight Ball Zucchini




4 Eight Ball squash, 4"
2 tablespoons cooking oil
1 small onion, minced (I used a red onion)
1/2 cup dry bread crumbs (Italian bread crumbs add extra flavor)
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley
Salt and pepper to taste

Cut the eight ball zucchini in half, through the equator, not stem to stem. Id you cut off the little bit of stem on the end, it sill be much easier for them to "sit" in the pan during baking. For the non-stem side, I just trimmed a little off to make a flat base on the rounder ones. Scoop out pulp, leaving a 3/8-inch shell. It's actually fairly easy to scoop out the pulp. I stuck a teaspoon in one side, about 3/8 in (where the insides meet the thick skin) and rotated the squash. The pulp popped right out. Reserve pulp. Parboil shells in salted boiling water 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. In a skillet, heat oil over medium-high heat. Sauté the onion and chopped zucchini until tender. Remove from the heat and combine remaining ingredients. Fill shells. Place in a greased baking dish. Bake at 350 about 15 - 20 minutes, or until heated through. Makes a great side dish, although I just had them as a meal.

 

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